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Soup

Cameroonian Elephant Soup

A hearty soup made with biltong, consomme, onions, peanuts, lentils, mushrooms, leek, butter, and cream.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Mushroom and butter match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 12,516 recipes mention both. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

The recipe

Time2 hours

Ingredients

Contains: milk, peanut (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the meat

  1. Wash the biltong in hot water and cut it into bite-sized pieces.

  2. In a large pot, cover the meat with cold water and cook over a low heat for 30 minutes.

Make the soup

  1. Add the consomme and simmer for 2 hours.

  2. Add the onions, peanuts, lentils, mushrooms, and leek.

  3. Adjust the seasoning.

  4. Add the butter and cream.

  5. Serve.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Mushroom + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together12,516 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Onion + leektop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,326 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

  4. Lentils + leektop 4% of all pairs
    Aroma overlapstrong
    Mentioned together17 recipes

    Shared aroma: 1-hexanol (resin, flower).

  5. Onion + peanuttop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,043 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Biltong
Provides the main meaty flavour and chewy texture after long simmering.
Peanuts
Add body and a rich, nutty flavour to the soup.
Lentils
Thicken the soup and add soft, hearty texture.
Butter
Adds fat for a rounder mouthfeel and richer flavour.
Cream
Adds richness and a smoother, silkier texture.

Flavor stand-ins for the peanut

How well each one fits the dish's main ingredients (onion, lentils, leek, mushroom, butter, pepper, cream):

  1. Beansbetter flavor fit
  2. Peasbetter flavor fit
  3. Chickpeabetter flavor fit
  4. Peanutthe original

Fit is the average pairing score against onion, lentils, leek, mushroom, butter, pepper, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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